Lec 4-5

Question 1

4 types of food service systems

Answer 1

1. Conventional
2. Commissary
3. Ready prepared
4. Assembly/ serve

Question 2

In conventional, where is food prepared, served, form of food purchased and kind of labor and equipment required

Answer 2

Food is prepared on firms ground where it will be served. Food prepared is from scratch. Used in places where there is low labor cost, adequate labor supply and adequate space allocated for equipments.

Question 3

Disadvantage of conventional food system

Answer 3

Stressful work caused by meal period demand. 12-15 hour per day food production.

Question 4

In ready food system, where is food prepared, stored, kind of labor and equipment required

Answer 4

Food production takes place on premises, chilled or frozen and stored for later service, less skilled employee but more freezer storage space required

Question 5

Advantages of ready prepared system

Answer 5

Reduction of peak and valley of workload, based on 8hr per day, improved quantity and quality control

Question 6

In commissary, where is food prepared, served, form of food purchased and kind of labor and equipment required

Answer 6

Food is produced in central location and distributed to service outlets, obtains food products that have limited or no processing, expensive equipments and labor

Question 7

Which is the only food service system that requires highly trained specialized labor employee, equipments and physical facilities

Answer 7

Commissary system.